Hi All,
I am FINALLY going to be a stay at home mama! YAY! That being said, I am an (very pleasant - lol) A-type personality who enjoys organizing and planning ahead. What I’m looking to do is create a new recipe/cook book. I currently have one that we use for our evening meals. It has 35 of our favorite meals and my hubby gets to pick what meals he wants each week. I then shop for those meals on the weekends. Lunch is usually salad, soup or sandwich. And breakfast, well, to each his/her own.
But, now that I am home, I need to prepare breakfast AND lunch as well. And we are a bit particular…. We do not eat a lot of processed foods, we are slowing becoming vegetarians and we are curious about gluten and casein free recipes. In addition, if you know what “zero waste” is…we are striving extremely hard to be zero wasters. So if you have any zero-waste, gluten/casein free, preferably vegetarian breakfast and lunch recipes to share, that would be super amazing!
Oh…and we have a 2 and 4 year old, so any creative and interesting ideas to appease them would be uber cool too!
Thanks so much!
PS - I know there are several websites with a gajillion recipes – I just don’t have time to search though all of them at this time. Hoping ya’ll can help me out. Thanks in advance.
My favorite recipes to make are the ones that are super secret. :)
Congrats on being able to stay home and tke care of your family! That is exciting. In thing I make all the time is roasted vegetables. I usually make on Sunday and eat them during the week. You can ad lib the veggies to accommodate seasonal changes or your preferences. Almost any beggies work. Good luck!
Choose only 5 of the following:
1 bag of small carrots
1 bag of new potatoes
2 sweet potatoes
2 zucchini
2 yellow quash
1 carton mushrooms
2 heads broccoli ( or the precut bags)
1 head cauliflower (or the pre cut bags)
1 white onion
1 bunch asparagus
Decide which veggies you want and clean them and dice them into large chunks. Toss in a roasting pan with some olive oil. Grind salt and pepper and a bit of red pepper over them and bake at 350 for 30 minutes. Mix 1/2 jar of grey poupon coarse ground mustard with 1/2 cup white cooking wine. Pour over veggies and toss. Bake for another 15-20 minutes.
Hi L.,
don't have any suggestions but would love to know what your 35 dinner recipies are. Not necessarily the whole recipie but I maybe make 10-15 meals max and i'm not working with your restrictions. Could you add to your post or possibly send me a private message? thanks.
To answer your question, I would continue to serve what you had before for breakfast and lunch. Alot of times, i serve leftovers for lunch and it is accepted well. I can recommend a book, The Healthy Lunch box, It has lots of great ideas that i think might fit your bill.
The last thing I want to think about right now is cooking...Good Luck with your family cook book
